Bengali Chicken Curry (Murgir Jhol) is a delicious and finger licking Bengali cuisine food. It is a thin curry based food that has a base of fresh vegetables, onions, tomatoes, bay leaves and garam masala. The chicken curry is also cooked in mustard oil that emanates its aroma while cooking, and it also has pieces of fried potatoes, that like in other Bengali dishes is very good at absorbing the gravy. It is served with rice and roti
Why You’ll Love This Recipe?
This chicken curry has a nice balance of flavour and a slight sweetness that goes perfectly together. The best part is how flexible it is – can make it richer by adding ghee, lighter by using less oil, or spicier if you want something more warming. The steps are simple, so it’s great even if you’re a beginner, and the result is always satisfying. It’s a great recipe to try if you want to learn a good Bengali chicken curry, and it’s a favourite for a reason
Ingredients
Meat & Produce – For Marination
- 700 g chicken (with bone preferred)
- ½ cup curd (whisked)
- 1 tbsp ginger paste
- 1 tbsp garlic paste
- 1 tsp turmeric powder
- 1 tsp red chilli powder
- 1 tsp salt
- 1 tbsp mustard oil
Spices – For Curry
- 3 tbsp mustard oil
- 2 medium potatoes, peeled and cut
- 2 medium onions, thinly sliced
- 1 medium tomato, chopped
- 3 green chillies, slit
- 1 bay leaf
- 3 cloves
- 1 small cinnamon stick
- 2 cardamom pods
- 1 tsp cumin seeds
- 1 tsp coriander powder
- 1 tsp cumin powder
- ½ tsp garam masala
- 1 tsp Kashmiri red chilli powder
- Salt to taste
- 2 cups hot water
- Fresh coriander leaves for garnishing
Instructions – How to cook Bengali Chicken Masala?
1. Prepare the Marinade
Mix the ingredients collected to prepare the marinade. Take the bowl and put yogurt, ginger, garlic, turmeric, red chili, salt, and mustard oil and mix it well. Leave it for sometime
2. Marinate the Chicken
Put the chicken pieces in the bowl and ensure that all pieces are covered in the marinade mix. If you have time, refrigerate it for 2 hours for the best results, else leaving the marinated chicken for atleast 30 minutes. This process will tenderize the chicken and the yogurt will give it a nice tang while the warm aromatics work their magic
3. Fry the Potatoes
Heat the mustard oil until it’s lightly smoky. Take potatoes and cook it until the edges are fried golden brown and the potatoes lose their rawness. After finishing, temporarily remove the potatoes from the pan
4. Prepare the Base Masala
Using the oil already heated by the potatoes, and add a leaf, 2-3 whole black cloves, 1 twig of folded cinamon, 1 whole cardamom, and a 1/4th teaspoon of cumin seeds
After a couple of seconds, we will add one sliced and two grated onion and mix them until they soften a little, and caramelize to brown
Finally we will add the mixture of two tomatoes and three green chillies. Now add in a quarter teaspoon of cumin powder, two teaspoons of coriander powder, one teaspoon of Kashmiri chili powder, and salt to taste
5. Add the Chicken You Marinated
Make sure to put all the marinated chicken along with the marinade. Cook over medium to high heat for 10 minutes. Mix with the masala and let the moisture that the chicken released and let the chicken to brown
6. Water and Potatoes
Add the fried potatoes back into the pot with the chicken. Pour in about 2 cups of hot water, depending on how thin or thick you want the jhol. Bring it to a boil first, then cover and let it simmer for 30 minutes, until the chicken and potatoes are soft, tender, and full of flavour.
7. Finish with Garam Masala and Seasoning – Ready to Relish
Once the masala looks just right and has the texture you want, sprinkle in some garam masala and give it a good stir. Let it cook for another 5 minutes so the flavours can settle and come together nicely
Variations of Bengali Chicken Curry
Dhaba Style Curry
While frying the onions, add a spoon of sugar. Sometimes you may need to add a little more tomato. And at the end, add a spoon of ghee on top to make the dish richer and give it a nice finish
Kosha Murgi (Dry, Thick Curry)
Cook on high heat and keep stirring until the gravy becomes thick and sticks to the chicken like a masala. Don’t add any water, or only add a little if really needed
Coconut Milk Twist (Coastal Bengal)
If you want a creamy, slightly sweet Bengali-style touch, add ½ cup of coconut milk in the last 5 minutes of cooking. It’s perfect if you like your curry mild and a little sweet
Without Potatoes (Kolkata Restaurants Style)
If you want a more restaurant style masala heavy, skip the potatoes. This version is usually served with basmati rice
Serving Suggestions
- Steamed Rice: A Bengali traditional short grain rice that has a buttery aroma, and goes well with the light jhol
- Basmati Rice: Great to use if you prefer long grain varieties
- Ghee Rice: Makes for a more rich and indulgent meal
- Luchi: These fried breads absorb the gravy well
- Roti or Chapati or Phulka or Paratha: It is light as compare to rice
Fresh Sides
- Cucumber & Onion Salad: Assists in providing some balance to the warmth of the curry
- Green Chillies With Salt & Mustard Oil: Ramps up the flavor. A popular side in Bengal
- Sweet mango chutney (Aam’er chutney): This is a sweet and tart side that helps to perk the meal up
- Lemon achaar (pickle): Adds depth and tang
Expert Tips & Recipe Notes
- To remove mustard oil’s raw sharpness, heat it until lightly smoky
- Old golden onions, not burnt, should be used for depth of flavour
- If the curd begins to split, lower the heat and mix it in gradually
- For tender chicken and a smoother gravy, use hot water, not cold
- To increase the gravy’s richness, ghee should be added at the end
- For a thinner, more traditional jhol, increase water slightly
Frequently Asked Questions (FAQs)
Q. Can I store Bengali chicken curry?
A. Yes! It actually tastes even better the next day. You can keep it in the fridge for up to 2 days.
Q. Can I freeze this curry?
A. It’s better not to freeze it with the potatoes, because they turn grainy after thawing. You can freeze just the chicken and gravy without the potatoes.
Q. How spicy is Bengali chicken curry?
A. It’s usually mild to medium spicy. You can easily adjust the heat by adding more or less green and red chilli.
Q: Can I use canned tomatoes?
A. Yes, you can. Just use a couple of tablespoons. But it will taste better if you use fresh tomatoes.
Q: Can I make this ahead of time?
A. Yes, definitely. In fact, it tastes even better the next day!
